I baked a Lemon Olive Oil Cake that seems simple at first but hides a little lemon secret that surprised me, and I can’t wait to share why.

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I love making this Lemon Olive Oil Cake because it stays moist for days and the bright lemon flavor actually sneaks up on you. I use extra virgin olive oil and plenty of lemon zest so it tastes fresh not cloying, and the crumb stays soft even after a few days.

It nods to Spanish Desserts tradition but is casual enough for a Tuesday night. Honestly I kept testing versions until I got the texture right, and this Olive Oil Cake Recipe was the one that surprised everyone at the table, every single time.

Ingredients

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extra virgin olive oil: adds moistness, healthy monounsaturated fats, subtle fruity flavor, makes crumb tender
lemons (zest and juice): bright citrus acidity, balances sweetness, vitamin C, gives fresh tangy aroma
plain Greek yogurt: adds protein, tang, keeps cake moist longer, reacts with baking soda slightly
eggs: structure and lift, protein helps set crumb, adds richness and color
all purpose flour: provides gluten for structure, carbs, use measured gently for light cake
granulated sugar: sweetens, helps browning and texture, also tenderizes crumb when creamed
powdered sugar glaze: adds sweetness, glossy finish, thinned with lemon juice for zing

Ingredient Quantities

1 3/4 cups (220 g) all purpose flour

1 cup (200 g) granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3 large eggs room temp

3/4 cup (180 ml) extra virgin olive oil

1/2 cup (120 g) plain Greek yogurt or sour cream

1/4 cup (60 ml) whole milk or buttermilk

Zest of 2 large lemons (about 2 tablespoons)

1/4 cup (60 ml) fresh lemon juice

1 teaspoon vanilla extract

1 to 1 1/2 cups (120 to 180 g) powdered sugar for glaze

2 to 3 tablespoons fresh lemon juice for glaze

Optional sanding sugar for sprinkling

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan or an 8 to 9-inch bundt pan with parchment, or oil it well with a little of the olive oil so the cake wont stick.

2. In a medium bowl whisk together 1 3/4 cups (220 g) all purpose flour, 1 cup (200 g) granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt until evenly mixed.

3. In a large bowl whisk 3 large room temp eggs, then whisk in 3/4 cup (180 ml) extra virgin olive oil, 1/2 cup (120 g) plain Greek yogurt or sour cream, 1/4 cup (60 ml) whole milk or buttermilk, the zest of 2 large lemons (about 2 Tbsp), 1/4 cup (60 ml) fresh lemon juice and 1 teaspoon vanilla extract until smooth. Room temp eggs and dairy make for a fluffier batter, so dont skip that.

4. Pour the wet mixture into the dry ingredients and fold with a spatula until just combined, no more than 20 to 30 strokes. A few tiny streaks of flour are ok, overmixing will make the cake tough.

5. Scrape the batter into the prepared pan, smooth the top and tap the pan once on the counter to release any big air bubbles. Bake on the center rack about 40 to 50 minutes, until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.

6. Let the cake cool in the pan 10 to 15 minutes, then run a knife around the edge and invert onto a wire rack to cool completely. Cooling in the pan too long can make the glaze slide off, so dont wait forever.

7. Make the lemon glaze while the cake cools: whisk 1 to 1 1/2 cups (120 to 180 g) powdered sugar with 2 to 3 tablespoons fresh lemon juice until smooth and pourable. Add more sugar to thicken or more juice to thin. Taste and adjust so it has a bright lemon punch but isnt too sharp.

8. Drizzle the glaze over the completely cooled cake, letting it drip down the sides. Sprinkle optional sanding sugar on top right after glazing for sparkle, it sticks best while the glaze is still wet.

9. Store the cake covered at room temperature for 2 to 3 days, it actually gets better as the olive oil and yogurt keep it moist. For longer storage refrigerate up to 5 days and bring to room temp before serving. Tips: use a mild but good quality extra virgin olive oil if you dont want a peppery finish, zest before juicing your lemons to get every bit of flavor, and spoon and level your flour instead of scooping to avoid a dry cake.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. 9 inch round cake pan or 8 to 9 inch bundt pan, plus parchment paper or neutral oil for greasing
3. Two mixing bowls (one medium, one large)
4. Whisk and a rubber spatula for folding and scraping
5. Measuring cups and spoons plus a kitchen scale for weighing flour and sugar
6. Microplane zester and a small citrus juicer or reamer for the lemons
7. Toothpick or cake tester and a small knife to loosen the cake edges
8. Wire cooling rack and optionally an electric hand mixer to speed things up

FAQ

Q: Can I swap the olive oil for another oil? A: Yes, you can use a neutral oil like canola or sunflower if you dont love a fruity olive oil taste, but try to use a mild extra virgin olive oil if you want that lemony, peppery note. Measure the same amount and dont change anything else or the texture will be off.

Q: How do I keep the cake moist for days? A: Dont overbake, that is the biggest mistake. Store the cooled cake in an airtight container at room temp for 2 to 3 days, or in the fridge up to 5 days. For extra staying power brush a little simple syrup or warmed lemon syrup over the cake after it cools, it soaks in and keeps things tender.

Q: What pan should I use and how long do I bake it? A: A 9 inch round springform or a 9 inch cake pan works great. Bake at 350°F (175°C) for about 35 to 45 minutes, start checking at 30 minutes with a toothpick, it should come out mostly clean with a few crumbs. If you use a loaf pan it might need a bit more time so watch it closely.

Q: Can I make this gluten free? A: Yes use a cup for cup gluten free flour blend that already has xanthan gum. The cake will be a touch denser so check doneness with a toothpick and don't overmix the batter otherwise texture gets gummy.

Q: My glaze is too thick or too thin, what now? A: If the glaze is too thick add 1 teaspoon at a time of lemon juice or a little milk until it pours, if it is too thin add more powdered sugar a little at a time. Aim for a ribbon that drips slowly off a spoon, then drizzle or pour over the cooled cake.

Q: Can I freeze the cake and how do I reheat it? A: Yes slice and wrap tightly in plastic then foil or use freezer bags, freeze up to 3 months. Thaw overnight in the fridge or at room temp for a few hours, warm slices 10 to 15 seconds in the microwave to revive softness or pop in a 300°F oven for 8 to 10 minutes.

Lemon Olive Oil Cake • Stays Moist For Days! Recipe Substitutions and Variations

All-purpose flour: swap with cake flour for a softer, lighter crumb (use the same volume 1 3/4 cups), or try whole wheat pastry flour 1:1 for a nuttier, slightly denser cake, or use a gluten-free 1:1 baking blend 1:1 (add 1/4 to 1/2 tsp xanthan if the blend lacks it).
Granulated sugar: use light brown sugar 1:1 for more moisture and caramel notes, or coconut sugar 1:1 for a less refined flavor, or replace with honey or maple syrup (for 1 cup sugar use about 3/4 cup honey, reduce other liquid by roughly 2 to 3 tbsp and lower oven temp by 25°F since liquid sweeteners brown faster).
Eggs: replace each large egg with a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes), or 1/4 cup unsweetened applesauce per egg for extra moisture (makes cake a bit denser), or 1/4 cup blended silken tofu per egg for a neutral vegan binder.
Extra virgin olive oil: swap with a neutral oil like vegetable or grapeseed oil 1:1 for less olive flavor, or use light olive oil 1:1, or melted unsalted butter 1:1 for richer taste though the crumb may be slightly firmer.

Pro Tips

– Use room temp eggs and dairy, they blend easier and give a lighter crumb. If you forgot to bring them out, pop eggs in warm water for 5 minutes, and let yogurt sit at room temp while you prep the dry ingredients.

– Be gentle when combining wet and dry, fold with a spatula until you see just a few streaks of flour. Overworking will make the cake chewy, so stop early even if the batter looks a little streaky.

– Pick a mild, fruity olive oil so you get richness without a peppery finish. Zest your lemons before juicing them and save a little zest to stir into the glaze or sprinkle on top for extra aroma.

– Cool completely before you glaze, otherwise the glaze will run right off. If you want more lemon punch and moisture, brush the cooled cake with a quick lemon simple syrup then pour a slightly thicker glaze so it clings and drips slowly.

Lemon Olive Oil Cake • Stays Moist For Days! Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I baked a Lemon Olive Oil Cake that seems simple at first but hides a little lemon secret that surprised me, and I can't wait to share why.

Servings

servings

Calories

344

kcal

Equipment: 1. Oven (preheat to 350°F / 175°C)
2. 9 inch round cake pan or 8 to 9 inch bundt pan, plus parchment paper or neutral oil for greasing
3. Two mixing bowls (one medium, one large)
4. Whisk and a rubber spatula for folding and scraping
5. Measuring cups and spoons plus a kitchen scale for weighing flour and sugar
6. Microplane zester and a small citrus juicer or reamer for the lemons
7. Toothpick or cake tester and a small knife to loosen the cake edges
8. Wire cooling rack and optionally an electric hand mixer to speed things up

Ingredients

1 3/4 cups (220 g) all purpose flour
1 cup (200 g) granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs room temp
3/4 cup (180 ml) extra virgin olive oil
1/2 cup (120 g) plain Greek yogurt or sour cream
1/4 cup (60 ml) whole milk or buttermilk
Zest of 2 large lemons (about 2 tablespoons)
1/4 cup (60 ml) fresh lemon juice
1 teaspoon vanilla extract
1 to 1 1/2 cups (120 to 180 g) powdered sugar for glaze
2 to 3 tablespoons fresh lemon juice for glaze
Optional sanding sugar for sprinkling

Directions

Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan or an 8 to 9-inch bundt pan with parchment, or oil it well with a little of the olive oil so the cake wont stick.
In a medium bowl whisk together 1 3/4 cups (220 g) all purpose flour, 1 cup (200 g) granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt until evenly mixed.
In a large bowl whisk 3 large room temp eggs, then whisk in 3/4 cup (180 ml) extra virgin olive oil, 1/2 cup (120 g) plain Greek yogurt or sour cream, 1/4 cup (60 ml) whole milk or buttermilk, the zest of 2 large lemons (about 2 Tbsp), 1/4 cup (60 ml) fresh lemon juice and 1 teaspoon vanilla extract until smooth. Room temp eggs and dairy make for a fluffier batter, so dont skip that.
Pour the wet mixture into the dry ingredients and fold with a spatula until just combined, no more than 20 to 30 strokes. A few tiny streaks of flour are ok, overmixing will make the cake tough.
Scrape the batter into the prepared pan, smooth the top and tap the pan once on the counter to release any big air bubbles. Bake on the center rack about 40 to 50 minutes, until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.
Let the cake cool in the pan 10 to 15 minutes, then run a knife around the edge and invert onto a wire rack to cool completely. Cooling in the pan too long can make the glaze slide off, so dont wait forever.
Make the lemon glaze while the cake cools: whisk 1 to 1 1/2 cups (120 to 180 g) powdered sugar with 2 to 3 tablespoons fresh lemon juice until smooth and pourable. Add more sugar to thicken or more juice to thin. Taste and adjust so it has a bright lemon punch but isnt too sharp.
Drizzle the glaze over the completely cooled cake, letting it drip down the sides. Sprinkle optional sanding sugar on top right after glazing for sparkle, it sticks best while the glaze is still wet.
Store the cake covered at room temperature for 2 to 3 days, it actually gets better as the olive oil and yogurt keep it moist. For longer storage refrigerate up to 5 days and bring to room temp before serving. Tips: use a mild but good quality extra virgin olive oil if you dont want a peppery finish, zest before juicing your lemons to get every bit of flavor, and spoon and level your flour instead of scooping to avoid a dry cake.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.